• 1 lb. Ground beef
• 2 Tbsp. Butter
• 1/2 cup Onion, minced
• 1/4 cup Carrots, minced
• 2 Tbsp. Flour
• 1 cup Chicken stock
• 1 tsp. Tomato paste
• 1/2 tsp. Thyme
• Salt and pepper to taste
• 1 1/2 lbs. Potatoes, peeled, cut into pieces
• 2 Tbsp. Butter
• 1/2 cup Milk
• 2 Tbsp. Sour cream
• 4 Tbsp. Robert Rothschild Farm Toasted Garlic Horseradish Dip
• Phyllo sheets
• 1/2 cup Peas, frozen blanched

1. Brown ground beef in a frying pan. Drain excess fat and place in a bowl. Melt butter in a frying pan and sauté onions and carrots. Whisk in flour to form roux and cook for 2 minutes. Whisk chicken stock slowly into flour roux. Whisk the tomato paste, thyme, salt and pepper into gravy. Add browned ground meat and cook for 4-5 minutes.
2. At same time, boil potatoes in a large pot of boiling water. Mash boiled potatoes in a large bowl with butter, milk, sour cream and Toasted Garlic Horseradish Dip.
3. Spoon some meat filling into shells to fill half full. Pipe or spoon the mashed potatoes on top of meat filling. Place a few blanched peas on top of potatoes to garnish.
4. Place the miniature pies in 275 degrees F oven for 10-12 minutes and serve immediately.

Yields 30 appetizers Toasted Garlic Horseradish Dip can be bought online at Robert Rothschild Farm online store